Shandong cuisine

The hot pot

The hot pot

VicentaLakin

As a result of its proximity to the sea, the sea is rich and dependent on it. Today, special clams from the sea are used to make a special fresh fire pot, which tastes very good. Fire pans in cuisine are generally simpler, especially with seafood, and the bottoms are generally not too much sauce, especially spices, in order to preserve their original taste. It's usually water with tofu and a couple of gingers, a simple pan base. Tofu is added because you think the pot is easy to burn, so tofu is allowed to fire, and ginger is added to remove the smell. It's quite simple, too, to clean up all the materials, boil the bottom of the soup, make all kinds of clams, and eat sauce。
Garlic eggs

Garlic eggs

VicentaLakin

It's been a long time, and the oil in your stomach is running out of time on these days. Instead of eating grass today, old vegetarians become sheep, with eggs to eat first, and then gradually with meat. Garlic eggs are a small dish in Shandong, a common dish in a breakfast stand here in Lucien. One post was made of garlic and eggs, which is a country-breathed little dish. I didn't eat this garlic egg outside, I couldn't enjoy it, I couldn't enjoy the garlic egg with onion sauce. This is the last upgrade of the garlic eggs today, version 2.0 of the garlic tiger eggs。
Shrimp crystal rolls

Shrimp crystal rolls

VicentaLakin

The first contact with sea shrimp was at Expo 2010, which was mandated to conduct a New Zealand seafood assessment for the new product development department of the Small South Group. Among them is this New Zealand sea shrimp. It was only known before and never had the privilege of seeing it. The French love romance and use mysid shrimp with caviar and champagne as an opening statement for a big meal. Shrimp is also known as the crawfish, and is sweet with its flesh. It is only in the heavens, and it is rare for mankind to get it, and it is known. Shrimp in New Zealand lives in a non-polluting Antarctic glacier area, with slow growth cycles, fresh meat sweets and soft scabs. It's perfectly direct. After the mission, I decided to avoid traditional French and Japanese cooking practices. There are other routes, mainly south-east Asia. The decision was repeatedly made to use the Vietnamese spring roll to present the shrimp. The new approach of Xiaoqing reflects the sweetness of shrimp meat, which does not look so thin。
Jealous carp

Jealous carp

VicentaLakin

AFTER EIGHT YEARS AS A SOLDIER, MASTER YUAN WAS ABLE TO PERFORM A GOOD COOKING, ESPECIALLY THE STEAMED DATE, THREE CHOPSTICKS WERE SQUEEZED AND THE STEAMED FORM WAS FULL OF JOY, AND YUANBAO'S MILK WAS SO PITIFUL, AND SHE CAME HOME IN THE MORNING TO TEACH HIM HOW TO SMILE. NEXT YEAR I'M GONNA HAVE TO LEARN TO SQUIRM, OR I'M GONNA LOSE IT; IF IT'S ON MY HEAD, I'M GONNA HAVE TO SHAKE. O (∩) O HA HA. MASTER YUAN PO DOESN'T COME DOWN TO THE KITCHEN EASILY, BUT IN THE NEW YEAR'S, HE'S GOING TO HAVE TO COOK FOR HIMSELF。